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Journal ArticleDOI

Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences

03 Mar 2015-Flavour (BioMed Central)-Vol. 4, Iss: 1, pp 3
TL;DR: A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person's experience of what they think that they are eating.
Abstract: Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.

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Citations
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Book ChapterDOI
31 May 2017

1 citations

Proceedings ArticleDOI
Yan Wang1
25 Apr 2020
TL;DR: This PhD research explores the opportunity to use interactive technology to enrich playful eating experiences through sounds and designed and evaluated two systems that generate digital sounds as a result of eating ice cream, contributing to the understanding of the design of interactive gustosonic experiences.
Abstract: Sound plays a vital role in our relationship with food, this is highlighted through the term "gustosonic experience". However, when it comes to designing celebratory technology for eating - i.e. technology that celebrates the experiential and in particular often playful aspects of eating , the use of sound has been mostly underexplored. My PhD research explores the opportunity to use interactive technology to enrich playful eating experiences through sounds. Via a research-through-design approach, I designed and evaluated two systems that generate digital sounds as a result of eating ice cream, contributing to our understanding of the design of interactive gustosonic experiences. I hope that this work can guide designers in creating gustosonic experiences supporting a more playful relationship with food.

1 citations


Cites background from "Eating with our ears: assessing the..."

  • ...Crunchier sounds also make peanuts and almonds feel more palatable [20]....

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  • ...Although most people seem to believe that sound is the least important sense when it comes to experiencing food [20], prior research on sound-related experiences of eating has demonstrated that sound can play a crucial role [23, 25]....

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Journal ArticleDOI
TL;DR: In this paper, the effects of neuro-stimuli applied on food product poster and packaging on mother-woman and child consumers' brand awareness, quality perceptions and purchase intentions were investigated.
Abstract: Today, the food sector is characterised with intense competition and continuously becoming more challenging for marketers. When it is realised that 95% of consumers' purchasing decisions are made unconsciously, marketing tools started to target unconscious minds. Combining neuroscience and marketing disciplines, neuromarketing studies found that neuro-stimuli, directly addressing the brain, are influential on consumer perceptions. This study investigates the effects of neuro-stimuli applied on food product poster and packaging on mother-woman and child consumers' brand awareness, quality perceptions and purchase intentions. In the experimental design implemented, a total of 284 subjects composed of women and children are divided into 6 groups, and they were exposed to various degrees of neuro-stimuli in the poster and product packages in order to measure the influence of these stimuli. Findings of the research confirmed that application of neuro-stimuli significantly increased quality perception of women and purchase intentions of both woman and child consumers. Increasing intensity of neuro-stimuli also generated a partially significant influence. Theoretical and managerial implications are provided based on these findings.

1 citations


Cites background from "Eating with our ears: assessing the..."

  • ...Among all visual stimuli, the most predominant sensory stimuli are colours that affect consumer perception (Spence, 2015)....

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  • ...Colours create psychological product expectation (Spence, 2015)....

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BookDOI
01 Jan 2017
TL;DR: A multi-task learning analyzer called deepGTTM-I&II, which outperformed previous analyzers for a GTTM in terms of the F-measure for generating metrical structures and involves supervised fine-tuning using a labeled dataset.
Abstract: This book constitutes the thoroughly refereed post-conference of the 12th International Symposium on Computer Music Modeling and Retrieval, CMMR 2016, held in Sao Paulo, Brazil, in July 2016. The 22 full papers presented were carefully reviewed and selected from 40 submissions. This year’s conference theme “Bridging People and Sound” aimed at encouraging contributions from artists and listeners on the one side and audio and music technology researchers on the other.

1 citations

References
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Journal ArticleDOI
24 Jan 2002-Nature
TL;DR: The nervous system seems to combine visual and haptic information in a fashion that is similar to a maximum-likelihood integrator, and this model behaved very similarly to humans in a visual–haptic task.
Abstract: When a person looks at an object while exploring it with their hand, vision and touch both provide information for estimating the properties of the object. Vision frequently dominates the integrated visual-haptic percept, for example when judging size, shape or position, but in some circumstances the percept is clearly affected by haptics. Here we propose that a general principle, which minimizes variance in the final estimate, determines the degree to which vision or haptics dominates. This principle is realized by using maximum-likelihood estimation to combine the inputs. To investigate cue combination quantitatively, we first measured the variances associated with visual and haptic estimation of height. We then used these measurements to construct a maximum-likelihood integrator. This model behaved very similarly to humans in a visual-haptic task. Thus, the nervous system seems to combine visual and haptic information in a fashion that is similar to a maximum-likelihood integrator. Visual dominance occurs when the variance associated with visual estimation is lower than that associated with haptic estimation.

4,142 citations

Book
22 Jan 1993
TL;DR: The authors draw on their own experiments to illustrate how sensory inputs converge on individual neurons in different areas of the brain, how these neurons integrate their inputs, the principles by which this integration occurs, and what this may mean for perception and behavior.
Abstract: Bringing together neural, perceptual, and behavioral studies, The Merging of the Senses provides the first detailed review of how the brain assembles information from different sensory systems in order to produce a coherent view of the external world. Stein and Meredith marshall evidence from a broad array of species to show that interactions among senses are the most ancient scheme of sensory organization, an integrative system reflecting a general plan that supersedes structure and species. Most importantly, they explore what is known about the neural processes by which interactions among the senses take place at the level of the single cell.The authors draw on their own experiments to illustrate how sensory inputs converge (from visual, auditory, and somatosensory modalities, for instance) on individual neurons in different areas of the brain, how these neurons integrate their inputs, the principles by which this integration occurs, and what this may mean for perception and behavior. Neurons in the superior colliculus and cortex are emphasized as models of multiple sensory integrators.Barry E. Stein is Professor of Physiology and M. Alex Meredith is Associate Professor of Anatomy, both at the Medical College of Virginia, Virginia Commonwealth University.

2,133 citations

Book
11 Sep 2013

1,790 citations


"Eating with our ears: assessing the..." refers background in this paper

  • ...The percentages tell their own story: Crocker [9] 0%; Amerine, Pangborn, and Roessler [10] <1%; Delwiche [11] 3%; Verhagen and Engelen [5] <1%; Stevenson [3] 2%; Shepherd [4] 1%; and Stuckey [12] 4% (these percentages were calculated by dividing the number of book pages given over to audition by the total number of book pages....

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  • ...Westport: Avi Publishing; 1961 (cited in Amerine et al., 1965). doi:10.1186/2044-7248-4-3 Cite this article as: Spence: Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences....

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  • ...Amerine MA, Pangborn RM, Roessler EB: Principles of Sensory Evaluation of Food....

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  • ...While many people like the sound nowadays [94], traditionally, it was apparently judged to be rather unattractive (see [10], p....

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Journal ArticleDOI
TL;DR: This study investigates spatial localization of audio-visual stimuli and finds that for severely blurred visual stimuli, the reverse holds: sound captures vision while for less blurred stimuli, neither sense dominates and perception follows the mean position.

1,642 citations


"Eating with our ears: assessing the..." refers background in this paper

  • ...This is an audiotactile version of the phenomenon that we all experience when our brain glues the voice we hear onto the lips we see on the cinema screen despite the fact that the sounds actually originate from elsewhere in the auditorium [107]....

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Journal ArticleDOI

1,084 citations


"Eating with our ears: assessing the..." refers background in this paper

  • ...when trying to judge how crispy that crisp really is; see also [110])....

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